Ingredients
Method
Preparation
- Rinse the butter lettuce under cold water and gently pat it dry using a salad spinner.
- Tear the lettuce into bite-sized pieces and place them in a large bowl.
- Slice the cherry tomatoes in half and chop the cucumber into half-moons.
- Add the sliced cucumber, halved tomatoes, and thinly sliced red onion to the bowl.
- Add diced avocado for creaminess.
Make the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until well combined.
- Season the dressing with salt and freshly cracked pepper.
Combine and Serve
- Drizzle the dressing over the salad and toss gently without bruising the ingredients.
- Sprinkle crumbled feta and roasted nuts over the top before serving.
Nutrition
Notes
Feel free to substitute feta with a vegan cheese for a dairy-free option! You can add seasonal fruits like strawberries or peaches, or for more protein, consider adding grilled chicken or chickpeas.
